Chocolate bean cake

Chocolate bean cake

Introduction:

"Butter is usually used to make pound cakes, but I prefer the taste of common edible oil, so I basically use corn oil to make this kind of cake. I especially like the smell of oil when it's just baked. On a sunny afternoon, cutting a few pieces of cake, making a pot of good tea, and then publishing a magazine, that's a kind of enjoyment. "

Production steps:

Step 1: pour the eggs, corn oil and powdered sugar into the bowl.

Step 2: beat the egg with the beater until the egg is white.

Step 3: add milk and beat well with egg beater.

Step 4: sift the flour and baking powder into the egg mixture.

Step 5: cut and mix evenly with scraper.

Step 6: add the chocolate beans.

Step 7: mix well with a scraper.

Step 8: coat the mold with butter.

Step 9: pour the mixed liquid into the cake and smooth it.

Step 10: preheat the oven 180 degrees.

Step 11: put into the middle and lower layer of the mold, bake at 170 ℃ for 40-45 minutes.

Step 12: bake until the surface of the cake hardens, and then continue to bake with a knife in the middle.

Materials required:

Eggs: 4

Sugar powder: 60g

Milk: 50ml

Corn oil: 80ml

Flour: 180g

Baking powder: 8g

Chocolate beans: 50g

Note: it's better to take out the eggs and warm them up. When baking the cake, color it and then spread the tin foil. It's better to heat this pound cake up when you eat it. It's very soft and hard after overnight, but just microwave it.

Production difficulty: Advanced

Baking technology

Production time: one hour

Taste: sweet